Satsuma Orange Cheesecake

We love to cook satsuma cheesecake, a relative of the tangerine, in seasonal abundance. The taste of cream cheese and sour cream in the filling emphasizes the citrus sweetness. Prepare for three days in advance.
Preheat the oven to 325 degrees.To make the cake, lightly brush a 9-inch springy pan with cooking spray. Cover the bottom of the mold with parchment paper.Spoon the flour into a dry measuring cup; flatten with a knife. Sift together the flour, baking powder, and salt. Combine 3 tablespoons of sugar and butter in a food processor; beat until light and fluffy. Add the egg yolk; beat until smooth. Add the flour mixture to a food processor; beat until smooth. Squeeze the mixture firmly into the bottom of the prepared pan. Bake at 325 degrees for 25 minutes or until lightly browned. Cool for 10 minutes on a wire rack.Combine cream cheeses in a food processor; process for 30 seconds or until smooth. Add 3/4 cup sugar; cook for 30 seconds. Add sour cream, zest and juice; cook for 30 seconds. Add the eggs, 1 at a time, mixing thoroughly after each addition. Peel the sides of the bowl; cook for 10 seconds. Pour the cheese mixture over the prepared cake; transfer the pan to a large baking dish. Pour hot water into the mold to a depth of 1 inch. Bake at 325 degrees for 50 minutes, or until the center of the cheesecake just barely moves when you touch the pan. Turn off the oven; let stand for 30 minutes. Remove the cheesecake from the oven and place it in the water bath; run a knife along the outer edge. Cool to room temperature. Cover and refrigerate for at least 8 hours. Cut into 12 slices.